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BCF Tips - Filleting Flathead | They're incredibly tasty but the humble flatty can be a little tricky to fillet for the untrained angler! In this video Guesty from Reel Action TV talks... | By BCF - Boating, Camping, Fishing | G'day it's Michael Guest here. Well I think you can see what we're going to do when you have a look at this. This is a really nice size flat head around that 45 centimetres and a perfect size to eat and we all know how great how great flathead are to eat. Fantastic fish to catch obviously. But really good to eat and fish is so good for you as well. So so set up here ready to go. Um fish has been bled so it's had had it's stroke cut here. So bled that fish in in in my live bait tank so all that blood's out of it and then it's been in the ice. It's nice and cold now so it's been in the big esky. I've got a bucket of salt water over here. So, never use fresh water on your fish fillets ever. I know there's fresh water connected at the cleaning tables or a lot of cleaning tables. You should never put fresh water on your fish. You don't go and buy a really nice piece of scotch fillet or eye fillet and take it home and put it under chlorine water so don't do that to your fish to start with. Uh nice sharp knife. So, I've got a sharp knife here and a pair of pliers and I've got some stainless steel tweezers at home that I use too to pull the pin bones out. So, what we're going to do is is take the fillets off this flathead take the skin off it and then we'll be left with the backbone which you can you can do what you want with you can crisp that up in the fry pan and eat that the head you could use the fish stock alright I'm actually going to put the the head in a in a crab trap and try and catch a catch some crabs so let's get into it so nice sharp knife as I said got that clean salt water there so let's make our first cut so we're just going to cut in underneath that petrol fin while we're here we can do the same to this side so hm want those fillets we'd actually don't want that that section there so we're going to lead those on so I'm going to roll over this way cutting down and then down to the backbone so that's the start of our fillet and then we're going to follow the backbone along and you can hear that knife chasing the backbone all the way down and we're just going to pull up probably seven or eight million from the tail just cut that off there still connected we'll get rid of that and then lay that over like so so that's no waste at all you can see that's followed the backbone all the way down and we haven't haven't really disturbed the gut cavity so no need to put any water on there if you want to give your hands a little rinse that's fine any scales we can just sort of rinse off there as well so we've got that beautiful piece of fillet there so while that's connected we'll do this side so why I've left that connected it gives you something to hang on to if I took that fillet right off you need a fork or it's so hard to get your fingernail in there to hang on to you want to skin it so what I want to do with this knife now is push it down at about 45° and just so you know to this board that I've got on here is actually I bought this I keep it in my car it's food grade so it's a food grade piece of plastic that I use and it's it's fantastic so if you get a bigger fish a mackerel or something it's really good so what we'll do now is we're just going to start that off and then I want to grab that skin I'm actually going to pull the fillet through so I'm working the knife but really I'm actually pulling that fillet through. Keeping that knife at a nice angle. There we go. And what's left is just that tiny thin piece of skin. And don't get me wrong on a lot of fish I leave the skin on and you have to scale it all. Flatties I don't mind taking them off because it makes it easier for me to bone them out and take those pin bones out. But there's really nothing much left in there. If you wanted to you could have scaled that or you could leave the scales on that and crisp that right up and eat that anyway. So there's our fillet. Look at that beautiful fillet there. So any bone we're going to really worry about is from about here that's the start of them there. From there down there's nothing. There's no bones in that section of flatty at all but from there up we need to take that section of rib bones out. So what we're going to do is just follow that down all the way down through there. Chase that out. Don't even need to go right through there yet and then we want to cut out the section of rib bones. So we're going to come down the other side here. Chase those rib bones out. And it's quite a simple process really so pull that away and then this side that we started on and just let the tip of your knife follow that down this fish is still super fresh at it it's gone cold but it really hasn't firmed up much yet so it's quite quite soft only caught it not long ago so then back down through there and that's all of the rib bones removed in that one little piece and if you want to put that aside if you love picking around the bones you can fry that piece up and and get all that great flat head flesh that's left and if it really is not a lot of lot lot left there we haven't lost a lot of the fillet so that section the fillet is totally bone free so this bit here there's just a couple of what we call floating pin bones that we need to chase so there's one there I can fill with my fingernail so this that's just sitting up and I think there we go so that's one of those pin bones that's floating in there so there's one that's the second one removed there now and we've got a perfect piece of flat head look at that amazing so you can put that in some seasoned flour and and fried in some olive oil or you could you could crumb that egg and bread crumbs or do whatever you want but that's a beautiful piece of of of produce right there we'll set that aside so that piece there and then we're just going to do the exact same thing with the other side so we we'll be even quicker seeing it's our second go now so back down through there so that exposes all that flesh back underneath the petrol fin straight down just behind those spikes so don't forget those spikes are there so and cut away from from our hand And we'll follow that backbone all the way along. So in there with the knife right to the end again. Flip it over. Wipe those couple of scales off. Start that up again. Same process. And we just slide that that fillet through there we go and then as far as that goes you can remove the guts that that are left so the the gut cavity that's there there's really this tiny bit of meat left but you could cut that backbone away break that away from the head there now twist that and that'll come away pretty easily and then that backbone section you can fry that up I used to love doing that when I was a kid and then pulling all the bits of flesh away you can use the head and that backbone and make some fish stock or I'm actually going to use the head in that section and put in a crab trap so there's no waste whatsoever so that's a flat head simple and easy way to do it there's other techniques that you can use I've seen guys who can actually get their fingers underneath and they tear the skin off of their fingers but that's how I've been doing it seems to work haven't anyone choke on any bones so I I think I'll leave it at that and look look behind me. So the Pelicans are not getting a feed. As I said I'm going to unset some crab traps right now. Catch you next time. Bye.

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1.3K views · 1.2K reactions | BCF Tips - Catching Crays | Crayfish are undoubtedly some of the tastiest critters in the ocean and Az from Back 2 Basics Adventures knows a thing or two about catching 'em! In this... | By BCF - Boating, Camping, Fishing | Good day, guys. In this video, I'm going to show you how to find and catch yourself a tropical rock lobster or cray. So, we've just made it out here to the reef as you can see behind me and my favorite place in the world to get a feed of these beautiful tasty crays is up in the lagoons on the reef. The shallow of the better coming into a sandy lagoon that has isolated coral rocks. Ideally like a mushroom type shape. You know, not that much bigger than probably the size of the boat that you'll be in. So, what the crays like to do is they walk and feed at night through the shallows here and then as that sun comes up to hide from predators they go and seek refuge and find themselves a little home in these caves and undercut ledges. If you find yourself land based not to worry you can still find a good feed of craze right along the foreshore. Quite often they'll be along rocky headlands where there's like weedy rock or even corally rubbly rock right on the edge of the coastline. So have a look around there in the shallows and ideally do it in clean water because where I grew up is generally where there's craze there'll often be crocs. Also depending on where you are in Australia make sure that you're checking that you're going to be catching them in aligned with what your local laws are. Some places you can trap them. Others you can't. Some places you can noose them. You can net them. You have to grab them. Some some places like here you can shoot them with a shaft. So just make sure you check what you're allowed to do so you don't get done. Let's throw the wetsuit on the mask. Jump in. See if we can get a couple. Leather kind of rocks where for two metres to the bottom. Mushroom coral bombmies. If you don't muck around sometimes it can be easier to grab the craze. You gotta be pretty quick. Keep in mind you want to grab right at the base of the antenna. Otherwise it's pretty easy to snap off. So Oh he got one. But here in Queensland you are allowed to spear them so if you want to be confident to get it if they're really deep in a cave then you can try put a spear through and the most humane way of course to put them to sleep just like a crab is to a swift cut under the carapus in the chest Oh I love it when a plan comes together. There it is. A beautiful tropical rock lobster. Let us know in the comments how you'd cook this one up. There's so much meat obviously through the tail here. Make sure if you are lucky enough to get one don't throw away the head. Some of the best tasting meat in my opinion is right through these knuckles through the head. And if you get big legs just like a crab in the legs. I'll see you out here on the water.

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